Wednesday, November 29, 2017

This month our group, "Shhhhh Cooking Secretly" decided to go for the Assamese Cuisine.
The Assamese, have a palate for anything that is tangy. Especially during scorching summer afternoons. They love their meals with something tangy, sour and refreshing.
“Boror Tenga”, is one such traditional dish. It is made with fritters of a seasoned paste of red lentils, chilies, asafoetida and salt. They are then simmered in a curry made from tomatoes, onion, spices, chillis and fresh coriander leaves. Mashed potato is added to give thickness to the gravy. You can make this curry just with lentil fritters or even add some seasonal vegetables if you like.The curry is eaten with steamed rice. I am sure the dish must be tasting more spicier in Assam with Bhut Jolokia chillies, which are supposed to be the he hottest in the world.
My partner of the month is Avin S Kohli. Do visit her blog, "The Yellow Daal" for delicious recipes.
The 2 secret ingredients given by her are Red Lentils (Masoor Dal) and Lauki.

Monday, November 27, 2017

Aloo and methi (fenugreek Leaves) are a lovely combo and this sabzi is most popular one in the North Indian Cuisine. Methi has a lot of health benefits. I have added some methi sprouts to this sabzi. You can make the sprouts and add them to various dishes and make them a part of everyday diet.

Wednesday, November 22, 2017

This is an interesting recipe that I tried out recently for an event. The theme was potato. I chose small, oval egg shaped potatoes and used soya granule masala for the covering. Egg yolk was made with mashed paneer and potato to which I added organic yellow food colour. The snack really looked very nice. It is a lovely party snack for vegetarians.

Thursday, November 16, 2017

This delicious tangy tomato and meat stew is served as an appetizer. It is quite filling and one can have it as a light meal by itself as it has meat and fettuccini. I have added Tangier spice mix which makes it all the more flavourful. Traditionally it is made with minced beef but I used mutton mince.